Yeast Bread Basics Food

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

WHITE YEAST BREAD

Steps:

• In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand.
• In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary.
• Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
• Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
• Preheat the oven to 425 degrees F.
• When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread.
• Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger.
• The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf.
• Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

BASIC YEAST BREAD

Steps:

• Combine the Water and Milk. Gently heat the liquids to 95 degrees Fahrenheit (i.e. barely warm to touch). Stir in the yeast. Transfer the wet ingredients to a mixer fitted with a dough hook. Add the Eggs and soft Butter followed by the Bread Flour, Sugar and Salt.
• Start mixing the dough on low speed until the ingredients are mostly combined. Increase the speed to medium and knead the dough until it is well-combined and begins to appear smooth - about 5 minutes.
• Stop the mixer and scrape down the dough hook and the sides of the bowl. At this point the ingredients should be very well combined; however, the gluten structure will require further development. Continue kneading the dough on high speed until the gluten structure is fully developed - about 5 minutes.
• Transfer the dough to an oiled bowl or proofing container. Cover the dough and let it proof until doubled in size - about 45-60 minutes.
• Turn/fold the dough (i.e. "punch" it down to degas) and proof it for a second time until doubled in size - about 30 minutes.
• Preheat the oven to 375 degrees Fahrenheit.
• Turn/fold the dough a second time. Portion the dough into 50g pieces. Form individual rolls (i.e. roll each piece with a cupped hand in a tight circle to form a smooth ball of dough). Place the rolls on a parchment lined sheet tray and cover it with a non-stick spray coated piece of plastic wrap. Let the rolls rest for the final proof - about 20 - 30 minutes.
• Lightly egg wash the rolls and sprinkle them with coarse salt. Bake the rolls until golden brown - about 15-20 minutes. The internal temperature should reach 190 degrees Fahrenheit.
• Allow the rolls to cool for a couple of minutes, then transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving.
• Storage: The rolls can be stored for several days in an air tight container. Allow the rolls to cool completely before wrapping. The rolls can also be stored in the freezer for several months wrapped in plastic wrap. To reheat the rolls, remove them from the freezer and allow them to temper. Reheat the rolls on a parchment lined sheet tray in a 350 degree Fahrenheit oven for 5-10 minutes.

BASIC YEAST DOUGH

Steps:

• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
• Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
• Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

EASY YEAST BREAD WITH VARIATIONS

Steps:

• WHITE BREAD: (Basic Recipe).
• Lightly spooning flour into measuring cup & leveling off, measure out 2 1/2 cups flour. Combine flour, dry yeast, sugar, & salt in a large mixer bowl; blend.
• In a medium saucepan, combine water, milk, and oil; heat until very warm (120 to 130F).
• Add eggs and liquid to flour mixture.
• MIXING - Blend at low speed until moistened; beat 3 minutes at medium speed. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).
• RISING - place dough in a greased bowl; cover with a cloth or loose fit lid. Let rise in a warm place until light and double in size, about 45 minutes.
• SHAPING & BAKING:Punch down dough to remove air bubbles; divide dough into two parts. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows). Cover, let rise in a warm place until light and doubled in size, about 30 minutes. Bake at 375*F according to shape until loaf sounds hollow when lightly tapped. Immediately remove from pans; cool.
• (If loaf becomes too brown, cover with tin foil during last 10 minutes of baking.).
• WHOLE WHEAT BREAD - (Basic Recipe).
• Follow white bread recipe. After beating with mixer, stir in 3 cups of Whole Wheat flour in stead of white, knead in 3/4 to 1-1/4 cups white flour.
• MEDIUM RYE BREAD - (Basic Recipe).
• Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.
• NOTES: At high altitudes (5000 feet plus) - after first rising, punch down dough and then allow to rise a second time in the bowl. Decrease the first (and second) rising periods by 15 minutes each.
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• INGREDIENT VARIATIONS. (may be used in any of the above basic bread recipes). Ingredients stirred in are added with the flour as it is stirred inches.
• HONEY/MOLASSES: substitute 1/4 cup for sugar. Reduce milk to 3/4 cup.
• BROWN SUGAR: substitute 1/4 cup (firmly packed) for the white sugar.
• ROLLED OATS: stir in 1/2 cup.
• WHEAT GERM: stir in 1/2 cup.
• CHEESE: stir in 1 cup shredded Cheddar, American, Monterey Jack or Swiss cheese.
• HERBS & SPICES: stir in 1/4 to 1/2 tsp celery seed or dill weed, or 1/2 tsp Italian Seasoning, or 2 Tbsp minced chives, caraway or sesame seeds.
• ONION: stir in 1/2 cup, finely chopped.
• RAISINS/CHOPPED DATES OR OTHER DRIED FRUIT: Use Sweet Dough recipe; stir in 1-1/2 cups fruit.
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• SPECIALTY WHITE BREAD VARIATIONS - (use Basic White Bread Recipe).
• FRENCH BREAD: Reduce sugar to 1 Tbsp; Omit milk and eggs; Use 2 cups water; Reduce stirred in flour to 1-1/2 to 2 cups. Increase first rise to 1 hour. Shape and bake according to Shaping and Baking directions.
• FRENCH LOAF OR ROLLS: Brush with beaten egg just before baking.
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• RICH EGG BREAD - (use Basic White Bread Recipe) Increase sugar to 1/3 cup. Decrease water to 3/4 cup. Use 3 eggs.
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• SOUTH OF THE BORDER LOAF - (use Basic White Bread Recipe) Decrease sugar to 1 tablespoons Decrease milk to 1/2 cup. Increase stirred in flour to 3-1/2 to 4 cups. With this flour, Stir in the following: 1/2 cup sour cream, 1/2 cup chopped olives, 1/2 cup chopped onion, 1 cup shredded Cheddar or Monterey Jack cheese, 1/4 tsp garlic powder, 1 to 4 TBSP minced green chilies (optional). Shape and bake according to directions for regular or round loaves, or rolls.
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• SWEET DOUGH - (use Basic White Bread Recipe) Increase sugar to 1/2 cup. Eliminate water. Use 2 cups milk. Substitute butter or margarine for oil.
• CINNAMON SWIRL - (use Sweet Dough Recipe) Pat each half of dough into a 7x14-inch Rectangle; spread with 1 Tbsp butter or Margarine. Combine 1/2 cup sugar and 2 Tbsp Cinnamon; sprinkle half of mixture over each rectangle. Starting with the 7-inch side, roll jelly-roll style. Seal all edges tightly. Shape and bake according to instructions for a regular loaf.
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• SPECIALTY DARK BREAD VARIATIONS - (follow Whole Wheat or Medium Rye Basic Recipes).
• DELICATESSEN RYE BREAD - (use Basic Med-Rye Recipe} Omit sugar, water and 1 egg. For warm liquid, heat 1-3/4 cups milk, 1/4 cup molasses, 1/4 cup cooking oil and 1 square unsweetened chocolate (chocolate does not need to melt). Along with stirred in flour at 1 Tbsp Caraway Seed (optional) Stir in 1/4 to 1 cup white flour with the rye flour. Do let the dough to rise until double. Increase first rise to about 1 hour and the second to about 40 minutes. Increase the baking temperature to 400*F. Bake loaves 30-40 minutes.
• HEARTY WHOLE WHEAT LOAVES - (use Basic Whole Wheat Recipe) Substitute 1/4 cup brown sugar for the white sugar. Along with the stirred in flour add 1/2 cup each Wheat Germ and Rolled Oats and 2 Tbsp Sesame Seeds. Decrease kneaded in white flour to 1/4 to 3/4 cup. Increase first rise to about 1 hour.
• LIGHT PUMPERNICKEL BREAD - (use Basic Med-Rye Recipe) Eliminate sugar. Decrease water to 3/4 cup. Heat 1/4 cup molasses with other liquids. Along with stirred in flour add 2 Tbsp caraway seeds.
• 100% WHOLE WHEAT BREAD - (use Basic Whole Wheat Recipe) Eliminate white flour. Stir in 3 to 3-1/2 cups whole wheat flour; knead in a further 1/2 to 1-1/2 cups whole wheat flour.
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• SHAPING AND BAKING: Use half of dough to make each shape. Using solid shortening, generously grease pans. If desired, just before baking, slash top of loaf in any design using a sharp knife.
• BAKE BREADS at 375*F: [U]All Loaves[/U] - 35 to 45 minutes or until loaf sounds hollow when lightly tapped.
• ALL ROLLS - 10 to 20 minutes.
• REGULAR LOAF: Use a 9x5 or 8x4-inch loaf pan. Press dough into pan; insert fingers between pan and dough to round edges.
• ROUND LOAF: Use an 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Form dough into round ball; flatten slightly.
• FRENCH & OBLONG LOAF: (Use a large cookie sheet).
• FRENCH: form dough into 14-inch loaf; taper ends.
• OBLONG: form dough into 8 to 10-inch oblong loaf; round ends.
• ROPE SHAPED LOAVES: Shape half of dough into a 26-inch rope; form into any desired shape described below.
• COIL: Use 8 or 9-inch round cake pan, 1-1/2 quart round casserole or cookie sheet. Beginning at center of loaf, roll rope into snail shape; tuck tail under.
• TWIST: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Cut rope in half to form two 13-inch ropes. Twist together; seal ends.
• FIGURE EIGHT: Use a 9x5 or 8x4-inch loaf pan or cookie sheet. Form rope into figure-eight; seal ends.
• DOUGHNUT: Use cookie sheet. Form circle by bringing ends of rope together; seal. Flatten circle to 1-1/2 inch thickness.
• ROLLS - (use large cookie sheets).
• ROUND: Form dough into 12 2-inch balls.
• VIENNA: From dough into eight 6-inch oval rolls; flatten slightly.
• BREADSTICKS: Cut dough into walnut size pieces. Roll with hands into 5-inch sticks.
• BREAD GLAZES - use any of the following glazes to create different crusts.
• SOFT BUTTERY CRUSTS: Brush loaves with softened or melted butter or margarine AFTER BAKING.
• CRISP SHINY CRUST: Brush loaves with a mixture of 1 egg and 1 Tbsp water JUST BEFORE BAKING. May be sprinkled with poppy or sesame seed.
• DELICATESSEN CRUST: Remove loaves from oven 5 minutes before done; brush with a mixture of 1/2 tsp cornstarch and 1/4 cup water that has been heated to boiling. Return to oven to finish baking.
• CINNAMON/SUGAR CRUST: Brush loaves with 2 Tbsp melted butter or margarine; sprinkle with mixture of 2 Tbsp sugar and 1/2 tsp cinnamon AFTER BAKING.
• SLIGHTLY CRISP, SHINY SWEET CRUST: Brush loaves with a mixture of 1 Tbsp each of sugar and water AFTER BAKING.
• From: http://www.recipelink.com/mf/31/10995.